Instructions

1. Preheat oven to 375.
2. Add the oats, flour, almond paste, coconut oil, maple syrup,and salt into the bowl of a food processor and pulse until the mixture begins to hold together. Chill for 15 minutes while you mix the blueberries.
3. In a mixing bowl, gently combine the blueberries, arrowroot or cornstarch, maple syrup, and lemon juice. Pour into a 8×8 square baking dish.
4. Squeeze a handful of oat almond crumble and using your index finger and thumb, pinch small pieces of the almond oat crumble and sprinkle evenly over the filling.
5. Bake until crumble topping becomes golden and the filling bubbles, about 40 minutes. Cool at least 20 minutes before serving. Serve with a dollop of vanilla creme fraiche, if desired.